Classic Snickerdoodle Cookies
Snickerdoodles are soft, chewy cinnamon-sugar cookies with a distinctive tangy flavor that comes from cream of tartar. They’re one of the easiest cookies to make since you don’t need to chill the dough or roll it out.
The warm cinnamon coating and tender texture make them irresistible straight from the oven. You’ll get perfectly thick cookies that stay soft for days.
Why Cream of Tartar Makes All the Difference
Cream of tartar isn’t just a fancy ingredient here—it’s what gives snickerdoodles their signature tang and incredibly soft texture. This acidic powder reacts with the baking soda to create extra lift, making the cookies puff up beautifully in the oven.
You’ll find cream of tartar in the spice aisle near the baking powder. Don’t skip it or substitute baking powder instead, because you’ll lose that distinctive snickerdoodle flavor that sets these apart from regular cinnamon cookies.
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Classic Snickerdoodle Cookies
Equipment Needed
- Large mixing bowl
- Electric mixer (hand or stand)
- 2 large baking sheets
- Parchment paper
- Small bowl for cinnamon sugar
- Cookie scoop or tablespoon
Instructions
- Prepare oven: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Cream butter mixture: In a large bowl, cream the softened butter with 1¼ cups sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. Beat in eggs one at a time until well combined.
- Make dough: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low speed until just combined. Don’t overmix.
- Shape and coat: In a small bowl, mix the remaining ¼ cup sugar with the cinnamon. Scoop the dough into 1½-tablespoon portions and roll each into a ball. Roll each ball in the cinnamon sugar mixture to coat completely.
- Bake cookies: Place cookies 2 inches apart on prepared baking sheets. Bake for 8-10 minutes until edges are set and centers look slightly underbaked. Cookies should be puffed and lightly golden around the edges but still soft in the center.
- Cool and store: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 1 week.
Nutrition Facts
Per Serving (1 cookie)
